Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons flour; 6 tablespoons butter or 6 tablespoons shortening or 6 tablespoons oil; 1 cup onion, chopped; 6 green onions with tops, chopped; 1 bell pepper, chopped; 1 cup celery, chopped (optional); 2 cups water; ¼ cup parsley, chopped; 1 bay leaf; 1 tablespoon tony chacherie's cajun seasoning; 2 garlic cloves, minced; 3 lbs shrimp, cleaned and deveined

Servings: persons

3 tablespoons flour
6 tablespoons butter or 6 tablespoons shortening or 6 tablespoons oil
1 cup onion, chopped
6 green onions with tops, chopped
1 bell pepper, chopped
1 cup celery, chopped (optional)
2 cups water
¼ cup parsley, chopped
1 bay leaf
1 tablespoon tony chacherie's cajun seasoning
2 garlic cloves, minced
3 lbs shrimp, cleaned and deveined

1
Make a roux with the flour and butter by heating the butter and stirring in the flour.
2
On medium low cook the roux until it turns a rich chocolate brown.
3
This will take awhile, maybe 45 minutes to get it right.
4
You don't want it to burn or you can't use it.
5
Keep an eye on it but you don't have to stand over the pot the whole time.
6
When roux is ready:.
7
Add all of the veggies and cook until tender.
8
Stir in the water slowly.
9
When combined with the roux add the parsley, shrimp and seasonings.
10
Cook another 15-20 minutes or until shrimp are done, they will turn pink or red when done.
11
Remove bay leaf.
12
Taste seasonings--you may need to add salt.
13
Serve over hot cooked rice.
14
Now this is when you add a pinch or two of gumbo filet'.
15
You may want to add a splash of Louisiana hot sauce too.
16
I always do.
17
Gumbo filet' is actually sassafras root or bark.
18
I was taught that it is added to your plate and not cooked in with the food.
19
I always serve this dish with garlic bread and sweet green peas on the side but that is up to you.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons flour, 6 tablespoons butter or 6 tablespoons shortening or 6 tablespoons oil, 1 cup onion, chopped, 6 green onions with tops, chopped, and more.

Yes, Shrimp Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Etouffee

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